Indeed there is a fine line between deftly saving the flavor and developing a flavor to savor. A soup structurally fashioned with graceful salmon and fresh zucchini then trimmed out with chili zest is the (tall) order of the day (number 225). The goal is to construct an enjoyable meal without any one flavor upsetting the pecking order. A calm meal would be quite nice after an afternoon of watching our new foster chicken usurping the hierarchy of hens.

Ingredients:

4 C water

4 C (total) chopped zucchini and yellow summer squash

1 T chili powder

½ T Italian Seasoning

½ T Rosemary

1 t garlic pepper seasoning

¼ t red pepper flakes

2 t chicken soup base

¾ lb salmon filets with skin

1 egg

Directions:

Add everything (except egg) to a pot, including the salmon with skin.

Once the liquid reaches boiling, turn down the heat and simmer on low for 30 minutes.

Remove skin from salmon and chunk the fish meat into small pieces. Throw away the skin.

Crack egg (breaking the yolk) and add to the pot.

Simmer until the egg has set.

Serve with crusty bread.

Salmon Zucchini Chili. Dig the hot pink bowl, ya’all.

Tasting Notes;

You would likely be able to make this stew just as well using skinless salmon. What you would gain in convenience, you may end up losing in flavor, though I haven’t determined this empirically. In an unusual twist of fate, Pre, Chili Jr, Mrs. Chili365, and the Pirate each liked this chili better than I did. While there was no glaring missteps, the overall flavor was too mild and the texture a touch too thin. Best to try this again with a different vegetable, as zucchini tends to water down both flavor and texture. Should this fail, I’ll simply ask our foster hen to make the chili, as she seems to possess the chutzpah to manage in the kitchen.